Really, New York Times? Really? Okay, now I'm going to have to try it. But only with a cheap Basque red and an imported cane-sugar Coke.

Wine and Cola? It WorksBy ROSIE SCHAAPThe New York TimesPublished: May 20, 2013

Some might consider the kalimotxo (pronounced cal-ee-MO-cho) a guilty pleasure; I’ve received more than a few skeptical glances when I’ve ordered it at bars in New York. But I don’t feel an iota of contrition when I drink this Basque-country classic. It couldn’t be easier: equal parts red wine (some say the cheaper the better, but that’s up to you) and cola. I like a squeeze of lemon juice for a little brightness, and maybe a slice of lemon or orange to dress it up. But purists might consider even those modest additions a little fussy. The overall effect is surprisingly sangria-esque, minus all that fruit-chopping and waiting, and wonderfully refreshing.